Slow-roasted cauliflower and authentic French Comté cheese come together in this rich, velvety roasted cauliflower soup. Nutty, creamy and full of deep roasted flavour, it's a comforting French-inspired classic that's perfect for colder days.
Roasting the cauliflower before blending draws out its natural sweetness and adds a gentle caramelised depth, while aged Comté — a nutty, slightly fruity French cheese — melts through for a luxurious, savoury finish you won't find in an everyday cauliflower soup.
Smooth, warming and satisfying, it works beautifully as a dinner-party starter or a cosy vegetarian lunch. Serve with crusty bread or a cheese toastie, and reheat gently on the stove or in the microwave — ready in minutes.
Pour soup into a saucepan and place over medium heat.
Stir occasionally until heated through and gently simmering.
Do not boil.
Serve immediately.
STORAGE
Keep frozen at or below -18°C.
Once thawed, keep refrigerated below 5°C and consume within 3 days.
Do not refreeze once thawed.
Serves 2
For best results, thaw completely before reheating.
Microwave
MICROWAVE
Fully defrost soup in the refrigerator overnight.
Remove from packaging and pour into a microwave-safe bowl.
Heat on HIGH for 3–4 minutes, stirring halfway through.
Continue heating if required until piping hot throughout.
Allow to stand for 1 minute before serving.
Cooking instructions are based on standard fan forced home ovens, stoves, and microwaves. Cooking times may vary. Always check that the internal temperature reaches 75°C before serving. For best results, cook from defrosted.
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